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Delicious way to mix up your average pumpkin soup. It's got a bit of a spicy kick without being too much. Huge hit with everybody here. Serve with some crusty bread and enjoy.

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Recipe Summary test

prep:
10 mins
cook:
30 mins
total:
40 mins
Servings:
3
Yield:
3 servings
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Ingredients

3
Original recipe yields 3 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Put pumpkin in a saucepan. Pour vegetable stock over the pumpkin and add enough water so the pumpkin is completely covered; bring to a boil and cook until pumpkin is tender, about 20 minutes.

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  • Drain pumpkin, reserving liquid, and transfer pumpkin to a large bowl. Mash pumpkin with a potato masher until smooth. Transfer mashed pumpkin to a saucepan.

  • Stir sour cream, butter, curry paste, coriander, and garlic into the pumpkin until the butter melts and the mixture is smooth; heat the mixture on low until warmed through, stirring small amounts of the reserved liquid into the mixture until you reach your desired consistency, at least 10 minutes.

Nutrition Facts

280 calories; protein 7.3g; carbohydrates 23.4g; fat 23g; cholesterol 43.5mg; sodium 322.4mg. Full Nutrition
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